Cashew Carrot Festive Roast

[Guest guest]

Many of you will be familiar with the brand Orgran. Each month, here

in Australia, they produce a free magazine (posted out for free too !)

filled with recipes, information and articles. What I paricularly like

is that they always include a section with vegan recipes. The

following are from some of these magazines.

 

 

 

Cashew Carrot Festive Roast

 

 

1 large onion, chopped

4 cloves garlic, crushed

4 tsp olive oil

2 cups chopped carrrot

2 cups cashew nuts, finely chopped

1 cup Orgran crumbs* (-OR- dry GF bread crumbs)

4 tsp tahini

4 tsp nutritional yeast (optional)

2 tsp caraway seeds

juice of 1 lemon

seasoning to taste

1/2 cup stock

 

 

Cook the carrot until really soft, then mash. Saute the onion and

garlic in the oil until soft. In a large bowl add all the ingredients

except the stock. Mix thoroughly and add only enough of the stock to

hold everything together. Allow to sit for for 15-20 minutes. Test

again and if mixture is too dry add some more stock. Oil a loaf tin

and place the mixture in tin, pressing firmly into place. Cover and

bake in a preheated 180 C (375 F) oven for 60 minutes. Take off the

cover for the last 10 minutes of cooking.

 

Serve with beetroot relish and a colourful coleslaw.

 

 

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Beetroot Relish

 

 

3 medium sized beetroots

1 large green apple

1 onion, chopped

1/2 cup currants

1 cup apple cider vinegar

 

 

Peel and dice the beetroot. Peel and dice the apple. In a small

saucepan saute the onion in a little olive oil for a few minutes. Add

the beetroot and apple and stir for a few minutes before adding the

vinegar and currants. Cook on low heat until the beetroot is soft,

adding more vinegar if the vegetables dry out. This takes 30-35 minutes.